Best 8 Crock Pot Root Vegetable Ground Beef Stew Recipes

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Crock pot root vegetable ground beef stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. The stew is made with a variety of root vegetables, such as carrots, potatoes, and parsnips, as well as ground beef, beef broth, and spices. It is slow-cooked in a crock pot, which allows the flavors to develop and meld together. The result is a delicious and comforting stew that is sure to please everyone at the table.

Let's cook with our recipes!

CROCK POT GROUND BEEF STEW



Crock Pot Ground Beef Stew image

Make and share this Crock Pot Ground Beef Stew recipe from Food.com.

Provided by bmcnichol

Categories     Stew

Time 4h5m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb ground beef
6 medium potatoes, peeled and cubed
1 (16 ounce) package baby carrots
3 cups water
2 tablespoons dry onion soup mix
1 garlic clove, minced
1 teaspoon italian seasoning
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1 (6 ounce) can italian tomato paste

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink and drain. Personally I keep frozen cooked hamburger in my freezer which makes this an even quicker recipe for me to put together.
  • In a crock pot, combine potatoes, carrots, water, onion soup mix, garlic, Italian seasoning, salt, garlic powder and pepper.
  • Stir in the cooked beef.
  • Cover and cook on high for 4 to 5 hours.
  • Stir in tomato soup and tomato paste.
  • Cover and cook for 1 hour longer or until heated through.

Nutrition Facts : Calories 207.7, Fat 6, SaturatedFat 2.3, Cholesterol 25.7, Sodium 567.1, Carbohydrate 28.8, Fiber 4.4, Sugar 6.5, Protein 10.6

CROCK POT ROOT VEGETABLE GROUND BEEF STEW



Crock Pot Root Vegetable Ground Beef Stew image

Got this one from my sister. This is also good made with deer or elk meat. Rutabaga needs to be cut small, because they take longer to cook. All those veggies!!! Has to be good for you!

Provided by MizzNezz

Categories     Stew

Time 10h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups diced onions
2 cups carrots, in short strips
2 cups rutabagas, small chunks
2 cups potatoes, larger chunks
2 cups turnips, small chunks
1 lb ground beef
1 (20 ounce) can diced tomatoes
2 beef bouillon cubes, dissolved in 4oz hot water
1/2 tablespoon garlic salt
1/2 tablespoon italian seasoning
1/2 teaspoon pepper

Steps:

  • Place first 5 ingredients in pot.
  • Brown ground beef and add to pot.
  • Add tomatoes and bouillon mixture.
  • Add seasonings.
  • Cook on low for 10 hours.

BEEF STEW WITH ROOT VEGETABLES



Beef Stew with Root Vegetables image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 can or bottle beer
4 cups beef broth, more as needed
1 tablespoon Worcestershire sauce
2 to 3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
2 carrots, roughly sliced
2 parsnips, roughly sliced
1 small turnip, roughly sliced
2 tablespoons all-purpose flour, optional
Minced fresh parsley, for garnish

Steps:

  • Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
  • Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  • If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  • To finish, add the parsley and stir through the stew.

SLOW COOKER BEEF WITH ROOT VEGETABLES



Slow Cooker Beef with Root Vegetables image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 8h15m

Yield 4 servings

Number Of Ingredients 14

1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 rutabaga, peeled and chopped
1 (3-pound) chuck roast
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (15-ounce) can tomato sauce
2/3 cup brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon garlic powder

Steps:

  • Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
  • Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
  • Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

SLOW COOKER GROUND BEEF STEW



Slow Cooker Ground Beef Stew image

Incorporating ideas from other reviewers, I adapted the skillet version to a slow cooker version when we needed a meal to be ready when we got home. We loved this over hot biscuits. The ultimate comfort food with veggies included! Don't let the spices scare you and don't skimp on them. Their presence makes this a totally delicious meal!

Provided by Luv2BakeGirl

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 8h35m

Yield 6

Number Of Ingredients 18

1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup vegetable broth
½ cup tomato-vegetable juice cocktail
2 tablespoons sherry wine
2 teaspoons Worcestershire sauce
4 potatoes, peeled and diced
1 (8 ounce) can whole kernel corn, drained
1 cup frozen green peas, thawed
1 cup diced carrots
1 (4.5 ounce) can mushroom pieces and stems, drained
1 teaspoon dried celery flakes
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried marjoram
½ teaspoon dried thyme

Steps:

  • Cook and stir ground beef in a skillet over medium heat with onion and garlic until the meat is completely browned, about 10 minutes. Drain excess grease.
  • Stir cream of mushroom soup, vegetable broth, vegetable juice cocktail, sherry, and Worcestershire sauce together in a slow cooker. Add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. Set cooker to Low, cover, and cook until vegetables are tender and sauce has thickened, about 8 hours. If preferred, set cooker on High and cook 4 hours.

Nutrition Facts : Calories 384.2 calories, Carbohydrate 46.7 g, Cholesterol 49.6 mg, Fat 13 g, Fiber 6.7 g, Protein 21.5 g, SaturatedFat 4.5 g, Sodium 1199.5 mg, Sugar 7.7 g

ROOT VEGETABLE BEEF STEW



Root Vegetable Beef Stew image

I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.-Mary Rea, Orangeville, Ontario

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 medium sweet potato, peeled and cubed
1 cup cubed carrots
1 cup cubed peeled rutabaga
1 cup cubed peeled parsnips
1 cup cubed peeled potatoes
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender., In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges, Fat 2 vegetable, Cholesterol 1 starch.

BABUSHKA'S SLOW COOKER ROOT VEGETABLE AND CHICKEN STEW



Babushka's Slow Cooker Root Vegetable and Chicken Stew image

This is a really tasty, mostly hands-off recipe, great for using holiday leftovers and a good hearty meal. Freeze leftovers for a later date.

Provided by Alarowitz

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 8h

Yield 10

Number Of Ingredients 16

2 ½ pounds skin-on, bone-in chicken thighs
1 yellow onion, coarsely chopped
1 red onion, coarsely chopped
4 stalks celery with some leaves, coarsely chopped
4 medium red potatoes - peeled, halved, and cubed
1 rutabaga - peeled, halved, and cubed
2 medium turnips - peeled, halved, and cubed
2 medium carrots, peeled and sliced
1 ½ cups cremini mushrooms, coarsely chopped
4 cloves garlic, peeled and crushed
2 teaspoons salt
1 teaspoon herbes de Provence
1 teaspoon onion powder
1 teaspoon garlic powder
freshly ground black pepper
1 (32 fluid ounce) container vegetable broth

Steps:

  • Heat a saute pan over medium-low heat. Cook chicken thighs in batches just until skin starts to brown, 2 to 3 minutes per side. Don't overcook; the meat should still be pink and raw on the inside. Set chicken aside in a bowl, reserving juices in the pan.
  • Saute onion and celery in the pan until turning translucent and browning at the edges, about 5 minutes. Transfer to a large bowl.
  • Add potatoes, rutabaga, turnips, carrots, mushrooms, and garlic to the onion-celery mixture. Sprinkle salt, herbes de Provence, onion powder, garlic powder, and pepper on top. Stir and mix vegetables until coated.
  • Place 1/2 of the vegetable mixture in a slow cooker. Add 1/2 of the chicken. Layer remaining vegetables and chicken on top. Pour vegetable broth over the mixture in the slow cooker.
  • Cook on Low for 7 hours, gently stirring every few hours if desired.
  • Use tongs to remove chicken from the stew. Let cool. Separate skin and bones from the meat and shred meat. Stir meat back into the slow cooker.

Nutrition Facts : Calories 295.7 calories, Carbohydrate 26.2 g, Cholesterol 63.8 mg, Fat 11.8 g, Fiber 4.6 g, Protein 21.4 g, SaturatedFat 3.2 g, Sodium 755.8 mg, Sugar 7.7 g

SLOW COOKER BEEF VEGETABLE STEW



Slow Cooker Beef Vegetable Stew image

Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois

Provided by Taste of Home

Categories     Dinner

Time 7h

Yield 8 servings (3 quarts).

Number Of Ingredients 17

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 medium potatoes, peeled and cubed
3 cups water
1-1/2 cups fresh baby carrots
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons Worcestershire sauce
1 tablespoon browning sauce, optional
2 teaspoons beef bouillon granules
1 garlic clove, minced
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup cornstarch
3/4 cup cold water
2 cups frozen peas, thawed

Steps:

  • Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

Tips:

  • For a more savory dish, use beef broth instead of water.
  • To make your stew extra hearty, add in a can of drained and rinsed black beans or kidney beans.
  • If you like your stew with a bit of a kick, add in a diced jalapeño pepper or a teaspoon of chili powder.
  • For a creamier stew, stir in a half-cup of sour cream or Greek yogurt before serving.
  • Serve your stew with a side of crusty bread or mashed potatoes for a complete meal.

Conclusion:

This crock-pot root vegetable and ground beef stew is an easy and delicious meal that's perfect for a busy weeknight. Simply throw all of the ingredients in your slow cooker in the morning, and dinner will be ready when you get home from work. The stew is packed with healthy vegetables, protein, and flavor, and it's sure to be a hit with the whole family. So next time you're looking for a hearty and satisfying meal, give this crock-pot root vegetable and ground beef stew a try.

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